SHEPHERDS PIE

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The perfect hot dinner for cold winter nights.

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  • 6
  • Average
  • 40 mins
  • 35 mins
  • Average budget

Ingredients

  • INGREDIENTS:
  • 1 1/2 lbs lean ground beef
  • 4-6 medium white or yellow flesh potatoes
  • 4 medium carrots
  • 1 large onion
  • 2-3 cloves garlic
  • 1 can beef broth
  • 1 tbsp cornstarch
  • 1 tsp pepper
  • 1 tsp worcestershire sauce
  • 1/4 tsp tabasco sauce
  • Optional: butter, milk or sour cream to add to the potatoes

Preparation

Step 1

DIRECTIONS:
Prepare vegetables:
Peel potatoes and cut into small pieces. Peel carrots and slice thinly. Chop onion & garlic into small pieces or use a food processor.

Step 2

Cook ground beef in a deep frying pan breaking it up into small pieces. Drain off the fat when cooked. Next add the onion & garlic and continue cooking over low heat.

Step 3

While the meat is cooking, cook the potatoes and carrots. I like to use a steamer pot for this. I boil the potatoes in the bottom pot and let the carrots steam on top of them, this also saves hydro costs.

Step 4

Mix 1 tbsp cornstarch into the beef broth and add to the beef mixture. Add the pepper, worcestershire sauce & tabasco sauce. The mixture will thicken slightly.

Step 5

When the vegetables are cooked, add the carrots to the meat mixture & stir. Pour the contents into an oven safe dish.

Step 6

Mash the potatoes and add milk, butter or sour cream as desired. (I used up some leftover sour cream when I made mine.) Spread the mashed potatoes over the meat and pat down with a fork. Bake at 325 degrees for 30 minutes.

Step 7

Serve hot with vegetables on the side.

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